Roasted Tomato Tart
Elevate your appetizer game with this Roasted Tomato Tart, a perfect harmony of flaky puff pastry, creamy ricotta, and sweet, caramelized cherry tomatoes. This elegant yet easy-to-make dish showcases the rich, roasted flavors of thyme-seasoned tomatoes atop a savory ricotta-Parmesan spread, all encased in a golden, buttery crust. With a hint of garlic and a pop of freshness from torn basil leaves, this tart is ideal for brunch, a light lunch, or a show-stopping dinner party starter. Quick to prepare in under an hour, it’s as visually stunning as it is delicious. Serve warm or at room temperature for a versatile crowd-pleaser that’s perfect for any occasion.
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Recipe Information
Ingredients
- 500 g Cherry tomatoes
- 3 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 1 tsp Fresh thyme leaves
- 1 sheet Puff pastry sheet
- 1 large Egg
- 1 tbsp Whole milk
- 200 g Ricotta cheese
- 50 g Parmesan cheese, grated
- 2 cloves Garlic cloves, minced
- 6 leaves Fresh basil leaves, torn
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the cherry tomatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and fresh thyme leaves. Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized. Set aside to cool.
While the tomatoes are roasting, remove the puff pastry sheet from the refrigerator and allow it to come to room temperature for 10 minutes.
On a lightly floured surface, roll out the puff pastry into a rectangle and transfer it to a parchment-lined baking sheet.
Using a sharp knife, score a border about 2 cm (1 inch) from the edge of the pastry, being careful not to cut all the way through. This will create the crust edge as it bakes.
In a small bowl, whisk together the egg and 1 tablespoon of milk to create an egg wash. Brush the border of the puff pastry with the egg wash.
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, garlic, and 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
Spread the ricotta mixture evenly within the scored border of the pastry.
Arrange the roasted tomatoes on top of the ricotta mixture. Return the tart to the oven and bake for 20-25 minutes, or until the pastry is golden and puffed.
Remove the tart from the oven and allow it to cool for 5-10 minutes. Garnish with torn fresh basil leaves before serving.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 15.7 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1091 mg | 84% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1591 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
